Coca de Sant Joan recipe

Sant Joan Coca Recipe

Even though, with the cold of these past few days, no one would say it, we are on the threshold of the summer solstice and on the eve of the shortest night of the year, Saint John's Eve. There are many food traditions across the different regions of Spain, and this time I bring you one of the star recipes that, in many corners of Catalonia, cannot be missing that night: the Saint John's Coca, which I have decorated with custard cream, pine nuts, and candied fruit.

There are many customs and rituals celebrated throughout Spain, but they all share one main common element: fire. Tradition says that we must throw into it, even if only symbolically, all the negative things from the past few months so that they are left behind and we can cleanse ourselves.

I keep this tradition deeply rooted. I remember when I was a child and lived in Vigo; when June arrived, the children on my street, taking advantage of the fact that there was no school in the afternoons, would search for and collect objects that could burn, then compete with other kids from other streets to build the best and biggest bonfire.

The adults took part too: they prepared a queimada around the fire and brought the night to a close with it amid chants and spells…. I can still smell the aroma of pomace brandy, coffee beans, and lemon peel slowly burning. What a magical night!

Author

Claudia&Julia

Prep Time

25 minutes

Cook Time

20 minutes

Servings

8

Category

Baking

Ingredients

• 100gr strong flour
• 100ml milk
• 20gr fresh baker's yeast
• The previously prepared starter dough
• 350gr strong flour
• 110gr sugar
• 50ml milk
• 100gr softened butter
• 2 eggs
• 1 teaspoon vanilla extract
• Orange and lemon zest
• 50ml orange blossom water
• 1 pinch of salt
• 250gr pastry cream
• Candied fruit
• Pine nuts
• Sugar
• Egg for brushing

Directions

1. To prepare the starter dough, place the fresh yeast dissolved in the milk in a bowl and mix with the flour. Cover and store in the fridge for 12 hours.
2. In the bowl of our stand mixer place the starter dough together with the rest of the ingredients for the coca (listed under Ingredients) except the butter, that is, the flour, sugar, milk, eggs, vanilla extract, orange and lemon zest, orange blossom water, and salt.
3. Attach the dough hook and knead at medium speed for about 8 minutes to obtain a lightly developed gluten.
4. After this time, add the softened butter and continue kneading at medium speed for about another 8 minutes or until you get a smooth, soft, and manageable dough.
5. Transfer to a large bowl or salad bowl, cover, and let the dough rise for about two hours.
6. After this time, it will have doubled in volume. Turn the dough out onto a smooth, lightly oiled surface and knead briefly to degas it. Shape it into an oval with a rolling pin, leaving it about one and a half centimeters thick. Cover and let it rest again until the dough rises once more.
7. Brush the surface with egg, and pipe a lattice pattern to your liking with the cream, which should already be chilled in the piping bag.
8. Decorate with candied fruit, pine nuts, and a sprinkling of sugar.
9. Bake at 180º with top and bottom heat for about 20 minutes or until the surface begins to brown. Remove and let cool on a wire rack.